This rich cheesecake has the super-delicious flavors of a cinnamon roll complete with real icing and I also love that the carbs are so low! If you like cinnamon bun flavors, you’ll love this!

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1  There is another article and video here: Part 2.

Shortbread Crust:
1/4 cup powdered sweetener, OR (60 mL)
6 tbsp butter, melted (90 mL)
1 tsp pure vanilla extract (5 mL)
Cheesecake Filling:
24 oz cream cheese, softened (750 g)
4 eggs
1 cup sour cream (250 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
1/3 cup powdered sweetener, OR (75 mL)
  8 coffee sweetener packets
1 tbsp vanilla extract (15 mL)
Cinnamon Swirl Mixture:
2 tbsp unsalted butter, melted (30 mL)
Liquid sweetener to equal 3 tbsp sugar, OR (45 mL)
  3 tbsp powdered sweetener (45 mL)
1 tbsp light-tasting olive oil (15 mL)
1 tbsp cinnamon (15 mL)
1/2 tsp molasses (2 mL)
4 oz cream cheese, softened (125 g)
1/4 cup whipping cream (60 mL)
1 tbsp unsalted butter, melted (15 mL)
1/4 cup powdered sweetener, OR (60 mL)
  6 coffee sweetener packets
Preheat the oven to 350°F (180°C).

Shortbread Crust:  In medium bowl, combine Gluten-Free Bake Mix 2 and powdered sweetener, OR coffee sweetener.   Stir in butter and vanilla extract.  Press into an 8-inch (20 cm) springform.  Bake 5 minutes.  Set aside to cool.

Cheesecake Filling:  In food processor or in bowl with mixer, process cream cheese.  Add eggs one at a time while processing.  Add sour cream, liquid sweetener, powdered sweetener, OR coffee sweetener and vanilla extract.  Pour over crust.

Cinnamon Swirl Mixture:  In small bowl, combine butter, liquid sweetener, OR powdered sweetener, olive oil, cinnamon and molasses.  Drop spoonfuls on top of cheesecake and swirl with a knife. 

Bake cheesecake at 325°F (160°C) 40 minutes, or until center is set. Allow to come to room temperature and refrigerate.  The next day garnish with the icing.

Icing: In food processor, or blender, process cream cheese, whipping cream, unsalted butter and powdered sweetener, OR coffee sweetener.  Garnish cheesecake using a pastry bag fitted with a large tip.

Yield:  16 servings
1 serving
311.9 calories
8.4 g protein
28.7 g fat
0.1 g fiber
4.6 g net carbs

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